Stuffed chard leaves with lemon foam

Ingredients for 4 servings:

• 8 leaves chard, large
• some salt
• 200 g rice (short grain rice), cooked
• 4 tbsp tomatoes, diced
• 1 clove(s) garlic, peeled and grated
• 1 chili pepper(s), chopped
• 2 tbsp green olives, chopped
• 2 tbsp walnuts, chopped
• 80 g feta cheese
• 1 tsp thyme, freshly chopped
• some pepper, freshly ground
• ¼ liter chicken broth
• 1 egg white
• 1 egg yolk
• 1 lemon(s), juice and zest, untreated
• some cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Blanch the chard leaves one at a time in boiling salted water and then refresh in ice-cold water. Spread them out side by side on a kitchen towel and flatten the middle rib. For the filling, mix together the rice, tomatoes, garlic, chili, olives, nuts, feta, thyme, and pepper and brush the leaves with it. Fold in the side edges of the leaves and roll the leaves up from the short side. Heat the stock in a shallow saucepan and layer the rolls tightly together. Cover and cook for about 12 to 15 minutes. Arrange the rolls on a deep platter. Pour the cooking liquid through a fine sieve and heat in a saucepan. Whisk the egg whites until stiff peaks form, stir in the lemon juice and zest, and the egg yolk. Fold the mixture evenly into the stock. Remove from the heat immediately. Season with salt and cayenne pepper and spread over the chard rolls.